Crispy General Tso’s Chicken Recipe

If you’ve ever craved that perfect balance of sweet, spicy, and crispy in your takeout, you’re in for a treat. I’m excited to share my Crispy General Tso’s Chicken Recipe with you – it’s the fan-freaking-tastic version that’s better than what you’ll get from any restaurant. I discovered this trick over years of tweaking, and trust me, once you nail that crisp and sauce combo, you’ll want to make it again and again!

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Ingredients You’ll Need

I’m all about using ingredients that work well together to create layers of flavor, and this recipe nails it. Plus, I picked pantry staples and a couple of easy-to-find items that come together beautifully for that authentic yet homey taste.

• Light soy sauce: Adds that essential umami depth without overpowering the dish.
• Sambal oelek: A chili paste that brings heat and a little tanginess to the sauce.
• Hoisin sauce: Sweet and savory, it rounds out the sauce with a luscious texture.
• Rice vinegar: Gives the sauce a bright kick to balance the sweetness.
• Brown sugar: For that caramelized sweetness that loves to mingle with spice.
• Sriracha: Adds an extra layer of spicy smokiness; adjust based on heat preference.
• Toasted sesame oil: Just a touch for a nutty aroma that finishes off the sauce.
• Cornstarch: Crucial for thickening and creating that shiny, clingy glaze.
• Chicken stock/broth: Keeps the sauce rich and savory.
• Chicken tenderloins (or thighs/breasts): Tender pieces that soak up the flavor perfectly.
• Self-rising flour: Helps build that initial batter for crunchiness.
• Filtered water: For the batter—using filtered water keeps it light and smooth.
• Peanut oil: For frying; you want a high smoke point for that perfect crisp.
• Fresh ginger and garlic: Minced for an aromatic base that wakes up the sauce.
• Red pepper flakes and Sichuan dried chilies: Adds authentic heat and a touch of numbing spice if you can find them.
• Jasmine rice: Perfect for soaking up all that saucy goodness.
• Sliced green onions and whole dried chilies: For garnish and a pop of color and heat.

Variations

I love to keep my recipes flexible — after all, you might want it extra saucy, a bit less spicy, or even vegetarian. Here are some ways I’ve made this Crispy General Tso’s Chicken Recipe totally my own over time. Feel free to tweak it as you see fit!

• Less spicy version: Swap out sambal oelek and sriracha for milder sauces, and skip the red pepper flakes — my kids love it this way.
• Extra heat: Add more Sichuan dried chilies or ramp up the red pepper flakes for a real kick.
• Gluten-free: Use a gluten-free self-rising flour alternative and tamari in place of soy sauce.
• Vegetarian twist: Replace chicken with crispy tofu cubes, following the same batter and frying steps.

How to Make Crispy General Tso’s Chicken Recipe

Step 1: Prepare Your Sauce First

I always start with the sauce because it lets the flavors meld while I prepare the chicken. In a bowl, whisk together light soy sauce, sambal oelek, hoisin sauce, rice vinegar, brown sugar, sriracha, toasted sesame oil, cornstarch, and chicken stock until smooth. Once combined, set aside. This way, everything’s ready when your crispy chicken is done.

Step 2: Make the Crispy Chicken Batter and Coat

In another bowl, mix the self-rising flour, cornstarch, and filtered water to form a smooth batter. The balance between flour and cornstarch is what gives the chicken that unbeatable crunch. Toss your chicken pieces in this batter, then let them sit a couple minutes so the batter sticks well.

Step 3: Fry the Chicken until Golden and Crispy

Heat your peanut oil in a deep pan or Dutch oven until it reaches about 350°F (175°C). Fry the battered chicken in batches – don’t overcrowd the pan or the temperature drops, making the chicken soggy. Fry until golden brown, about 4–5 minutes per batch, then transfer to a paper towel-lined plate to drain excess oil.

Step 4: Make the Aromatic Sauce and Toss Chicken

In a clean pan, heat 3 tablespoons peanut oil over medium heat. Add grated ginger, minced garlic, red pepper flakes, and Sichuan dried chilies if using — fry briefly until fragrant, about 30 seconds. Pour in the sauce mixture and cook, stirring constantly, until it thickens and becomes glossy. Toss the crispy chicken pieces in the sauce, making sure each bite is coated.

How to Serve Crispy General Tso’s Chicken Recipe

Garnishes

I love sprinkling sliced green onions over the top for a fresh bite and a hint of sharpness that cuts through the richness. Whole dried chilies scattered around add a beautiful pop of color and extra punch for those who dare. These simple garnishes elevate the plate and make it look as good as it tastes.

Side Dishes

Pair your crispy chicken with fragrant jasmine rice – it soaks up that sticky sauce like a dream. Steamed broccoli or sautéed bok choy also make fantastic, healthy sides that balance out the meal with some fresh green crunch.

Creative Ways to Present

For a special occasion, I like serving this in a beautiful shallow bowl with extra sauce drizzled on top and a sprinkle of toasted sesame seeds. You can also arrange the chicken on a platter garnished with cilantro and lime wedges – it adds a fun, fresh twist and wow factor for guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I pop leftovers into an airtight container and store them in the refrigerator for up to 3 days. The chicken stays pretty tasty, though the crispiness softens a bit. Don’t worry—there’s an easy fix when reheating.

Freezing

I personally don’t freeze this dish because the crispy texture changes after thawing, but if you must, freeze the fried chicken and sauce separately to preserve texture better. Thaw in the fridge overnight before reheating.

Reheating

To bring back the crisp, I reheat the chicken in a hot oven or toaster oven at 375°F for about 8-10 minutes before tossing it again in warm sauce. Avoid the microwave if you can—it turns the chicken rubbery and loses that crunch.

FAQs

Final Thoughts

This Crispy General Tso’s Chicken Recipe holds a special place in my heart because it’s the perfect combo of my favorite flavors and textures. Whether you’re cooking for a casual weeknight or a weekend treat, it’s a guaranteed crowd-pleaser. I hope you enjoy making and sharing it as much as I do—it’s like having the best takeout, right in your own kitchen.

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